How do I “French” a rack of lamb?

ThatOneGirl: How do I “French” a rack of lamb?
My recipe calls for a rack of lamb trimmed and “frenched”, but I have no clue what this is. I assume it has something to do with the way it is cut, PLEASE HELP!!!!!

Answers and Views:

Answer by Cranky Yankee
It means trimming off the extra fat and meat on the bone. Sometimes people like to put those silly little paper things on them for presentation.

Answer by gibeth22
Hi, I’ve found a video for you to watch on Frenching a Rack of Lamb…
Good luck!

https://www.finecooking.com/videos/how-to-french-rack-of-lamb.aspx

Answer by granny
Have your butcher do it for you. It is removing meat and fat from the top of the bone to the where the greatest amount of meat starts.

Answer by Holly
Oh—this takes some skill.

In the future, have it done by the butcher. It is mainly done for presentation—you don’t have to do it to cook the meat properly.

Next time, ask your butcher.